Coleslaw With Creamy Dressing

My neighbor showed up one Saturday morning with a bowl of coleslaw that tasted nothing like the soggy, flavorless stuff I'd grown up avoiding. It was crisp, tangy, and somehow both rich and refreshing at the same time. She laughed when I asked for the recipe, saying it was just cabbage and mayo, but I knew better. That afternoon, I shredded my own cabbage and mixed up the dressing, tasting it three times before I got it right. Now it's the side dish I'm asked to bring everywhere.

I brought this to a backyard barbecue once, and by the time the burgers were ready, half the bowl was already gone. People kept coming back with forks, sneaking bites while pretending to check on the grill. One friend admitted she'd never liked coleslaw before, but this one changed her mind. I didn't tell her how easy it was to make. Some mysteries are worth keeping.

Ingredients

• Green cabbage: The backbone of the slaw, it should be shredded thin so it soaks up the dressing without feeling like you're chewing through a salad meant for rabbits.
• Red cabbage: Adds a pop of color and a slightly peppery bite that keeps things interesting, plus it makes the bowl look like you put in more effort than you did.
• Carrots: Grated carrots bring a touch of sweetness and a bright orange contrast that makes the whole thing look alive and inviting.
• Red onion: Just a little bit, minced fine, gives a sharp edge that cuts through the creaminess without overpowering the other flavors.
• Mayonnaise: The creamy base that holds everything together, and yes, it matters which brand you use, so pick one you'd actually eat on a sandwich.
• Sour cream: Adds a tangy richness that mayo alone can't deliver, and it makes the dressing taste more homemade than store bought.
• Apple cider vinegar: The brightness you need to balance all that creaminess, and it wakes up the vegetables in a way that plain vinegar just doesn't.
• Dijon mustard: A little sharpness and depth that makes the dressing taste complex, even though you just whisked it together in two minutes.
• Granulated sugar: Smooths out the acidity and brings all the flavors into harmony, but don't go overboard or you'll end up with dessert slaw.
• Celery seed: The quiet hero that makes people ask what's in this, because it adds an earthy, slightly bitter note that feels nostalgic without being obvious.
• Kosher salt and black pepper: The foundation of flavor that you adjust to taste, because every cabbage and every palate is a little different.

Instructions

Prep the vegetables:

Toss the shredded green and red cabbage, grated carrots, and minced red onion into a large bowl, making sure everything is evenly distributed so each bite has a little of everything. If the cabbage pieces are too big, you'll know it when you try to mix in the dressing.

Mix the dressing:

Whisk together the mayonnaise, sour cream, vinegar, mustard, sugar, celery seed, salt, and pepper in a small bowl until it's completely smooth and you can't see any streaks. Taste it now, because this is your chance to tweak it before it goes on the slaw.

Combine and toss:

Pour the dressing over the vegetables and use tongs or your hands to toss everything together, making sure every shred of cabbage gets coated. It should look glossy and feel like you're folding clouds into crunch.

Chill and meld:

Cover the bowl and stick it in the fridge for at least 30 minutes, because that's when the magic happens and the flavors settle into each other. The cabbage will soften just a bit, but it'll still have plenty of snap.

Serve:

Give it one more toss before you serve, taste it again, and adjust the salt or vinegar if it needs a little nudge. Serve it cold, straight from the fridge, and watch it disappear.

Save to Pinterest

There was a summer picnic where I forgot to bring serving spoons, and people just passed the bowl around, digging in with whatever they had. By the end of the afternoon, the bowl was scraped clean, and someone had left a note inside it that said, same time next week. That's when I realized coleslaw wasn't just a side dish anymore. It was an invitation.

Make It Your Own

If you want a lighter version, swap the sour cream for Greek yogurt, and you'll get the same tang with a bit more protein and less guilt. I've also added a handful of chopped cilantro and a squeeze of lime when I'm feeling like something a little more summery. Some people like to throw in diced apple or a handful of raisins for sweetness, and honestly, once you've made it a few times, you'll start tweaking it without even thinking.

Storage and Leftovers

This keeps well in the fridge for up to two days, though it's best on the first day when the cabbage is still at its crispest. If it does get a little watery after sitting, just drain off the excess liquid and give it a good stir before serving. I've eaten leftover coleslaw straight from the container at midnight more times than I'd like to admit, and it's never disappointed me.

Serving Suggestions

This slaw belongs next to anything grilled, smoked, or fried, but it also makes a great topping for pulled pork sandwiches or fish tacos. I've piled it on top of hot dogs, served it alongside fried chicken, and even used it as a crunchy layer in wraps.

• Pair it with barbecue ribs or brisket for a classic cookout spread that feels complete.
• Serve it at a potluck and watch it vanish before the main course is even gone.
• Keep a bowl in the fridge for easy lunches, because it's one of those sides that actually makes leftovers feel like a win.

Save to Pinterest

Once you've made this a few times, you'll stop measuring and start tasting, adjusting the dressing by feel and memory. That's when you know a recipe has become yours.

Recipe FAQs

→ Can I make coleslaw ahead of time?

Yes, this coleslaw can be made up to one day ahead. Store it covered in the refrigerator and toss again before serving for the best texture and flavor.

→ How do I prevent coleslaw from becoming watery?

To prevent excess water, ensure your cabbage and carrots are thoroughly dried after washing. You can also add the dressing closer to serving time rather than hours in advance.

→ Can I use a lighter version of the dressing?

Absolutely! Substitute Greek yogurt for sour cream to reduce calories and fat while maintaining a creamy, tangy texture.

→ What can I add to customize this coleslaw?

Try adding sliced green onions, chopped fresh herbs like parsley or cilantro, diced apples, raisins, or sunflower seeds for extra flavor and texture.

→ Is this coleslaw gluten-free?

Yes, this coleslaw is naturally gluten-free. However, always check labels on store-bought mayonnaise and mustard to ensure they don't contain gluten-containing additives.

→ How long does coleslaw stay fresh?

When stored in an airtight container in the refrigerator, this coleslaw will stay fresh for up to 3 days, though it's best enjoyed within the first 1-2 days for optimal crispness.